Winged Sumac, Shining sumac, Flameleaf sumac, Mountain sumac, Dwarf sumac

Description:

Winged sumac is a large, deciduous shrub or small tree, 20-35 ft. tall, with short, crooked trunks and open branching. Glossy, dark-green, pinnately compound leaves turn reddish-purple in the fall. Yellowish-green flowers are succeeded by drooping, pubescent, pyramidal fruit clusters which turn dull red and persist through winter. It is easily distinguishable from other sumacs by the winged leaf axis and watery sap. Often forms thickets.

Habitat:

Forest edge.

Notes:

Soaking the unwashed berries in faucet-hot water releases the acid to make a drink, after being filtered twice to get rid of little, irritating hairs (through cloth then a coffee filter or the like.) The Cherokee Indians called the juice Quallah. The seeds of the sumac have tannic acid in them. Putting the berries in boiling will release the tannic acid. It can make a tea but it can quickly become too bitter to drink. To make an ade, use one to two cup of berries per quart of water. I prefer two. The “bobs” of berries can be cut off and dried for later use.